Shrimp Lo Mein

Ingredients

• 1/2 pound raw shrimp (16/20 count, peeled and deveined)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 teaspoon sesame oil (divided)
• 1/4 cup unsalted chicken broth
• 3 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 1/2 teaspoons granulated sugar
• 1 teaspoon cornstarch
• 6 ounces dried lo mein noodles
• 2 tablespoons vegetable oil (divided)
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 4 cups green cabbage (thinly sliced)
• 1/2 cup shredded carrots
• 1/2 cup bean sprouts
• 1/4 cup green onions (1 1/2” pieces)

Instructions

1. 1

   Season the Shrimp – In a medium bowl, combine shrimp, salt, pepper, and ½ teaspoon sesame oil. Set aside.

2. 2

   Stir Fry Sauce – In a small bowl, whisk together chicken broth, oyster sauce, soy sauce, sugar, cornstarch, and 1 teaspoon sesame oil.

3. 3

   Cook the Noodles – Boil the dried noodles according to package directions until al dente, about 3 to 4 minutes. If using fresh noodles, boil for 1 minute. Drain the noodles in a colander.

4. 4

   Cook the Shrimp – Heat a wok or large nonstick skillet over medium-high heat, then add 1 tablespoon vegetable oil. Add the shrimp in one layer, and allow it to cook for 1 minute without moving. Flip and cook for 30 seconds, or until opaque. Transfer to a clean plate.

5. 5

   Cook the Aromatics – Add 1 tablespoon vegetable oil to the pan. Once the oil is hot, add in garlic and ginger and stir-fry for 15 seconds.

6. 6

   Cook the Vegetables – Add the cabbage and carrots. Stir-fry until the vegetables just begin to soften, about 1 minute.

7. 7

   Cook the Noodles and Sauce – Add the drained noodles to the pan, then pour the sauce on top. Stir and cook until thickened, about 1 minute.

8. 8

   Add the Sprouts – Add the bean sprouts and green onions, and cook for 30 seconds.

9. 9

   Add the Shrimp – Add the cooked shrimp to the pan, and toss to mix with the noodles. Transfer to a platter and serve the shrimp lo mein while still hot.